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I ran across this recipe in the low fat/diabetic category... and it is that.
I did make a couple of changes, substituting low fat sour cream for the full fat and half the sugar for Splenda. The result was more like a biscuit than a muffin but we did enjoy eating them.
I'm looking for low fat and low sugar recipes and this one wasn't one of the best, but it could be because of the changes I made.
Thanks for posting this CharlotteJ !

I made two batches of these muffins. The first batch, unfortunately, was not a hit b/c they were not sweet at all. Instead of 3 Tablespoons of sugar I used 1/3 cup of sugar, and my DH still thought they werent sweet enough. They really dont have a whole lot of flavor, so without the sweetness, they just sort of tasted like a bland biscuit. They have nice texture, but Im just not sure this is a recipe for us. They are beautiful muffins that peak up nicely, but I guess it just isnt a taste for everyone. I recommend this recipe to those who are looking for a lighter, less sweet muffin to spread jam on or something :) Thats what we did and they were enjoyed.